Peppermint Syrup Easy Fresh Tasting & Far More Vibrant
A vibrant, minty syrup that works well for whisking into lemonade, spiking (or unspiking) coffee, lattes, hot chocolate, cocktails, mocktails, and drizzling over desserts.
This homemade peppermint syrup is just a simple syrup infused with peppermint; it’s simple, tastes fresh, and is much more colorful than most store-bought varieties. You can make it sugar-free if you want a low-sugar version, and it stores well in the refrigerator.
Yield & Time
Makes: ~1 cup (240 ml)
Prep + cook: 15–20 minutes (+ cooling time)
Storage: 2–3 weeks refrigerated in a sealed jar (see notes for freezing & shelf life)
Ingredients:
1 cup (240 ml) water
1 cup (200 g) granulated sugar — or 3/4 cup (150 g) if you want slightly less sweet
1 cup fresh peppermint leaves, firmly packed (approx. one small bunch / ~15–20 g) OR 2–3 tsp dried peppermint/herb peppermint if fresh not available
1 teaspoon pure vanilla extract (optional — softens sharpness)
1 tablespoon freshly squeezed lemon juice (optional — brightens and helps preserve)
Sugar-free option: Replace sugar with 1 cup erythritol or another granular sweetener that measures like sugar; note texture and freezing point changes.
How peppermint syrup is beneficial & how it works:
Digestive comfort (mild): Peppermint contains menthol and related compounds that can relax smooth muscle and may ease mild indigestion or bloating for some people.
Refreshing aroma & palate cleanser: Menthol stimulates cold receptors in the mouth and throat, giving a cooling sensation that refreshes drinks and desserts.
Soothing for throat & coughs (temporary): The cooling sensation of mint can create a brief soothing effect on the throat — useful in warm teas or honey-mint drinks.
Natural flavoring: Using peppermint leaves infuses essential oils (menthol, menthone) into the syrup. Heating helps release those oils into the sugar-water, creating a stable, long-lasting peppermint flavor.
Safety & cautions: Peppermint is safe for most adults in culinary amounts. Avoid concentrated peppermint essential oil internally unless under professional guidance. People with acid reflux/GERD may find peppermint worsens symptoms; pregnant people and infants should consult a clinician before medicinal use. Stop use if you notice irritation or allergy.
Step-by-step instructions:
1) Prepare leaves
Pick and rinse fresh peppermint leaves to remove dirt. Pat dry with paper towels. Lightly bruise the leaves with your fingers to help release the oils (rub them a little between your palms).
2) Make the simple syrup
In a small saucepan combine 1 cup water and 1 cup sugar. Heat over medium, stirring until the sugar completely dissolves and the mixture just comes to a gentle simmer (do not boil vigorously).
Once the sugar is dissolved and the syrup is clear, remove the pan from heat.
3) Infuse the peppermint
Add the fresh peppermint leaves (or dried peppermint) to the hot syrup and stir so leaves are submerged.
Cover the saucepan and let steep for 20–30 minutes for a mild flavor or up to 1 hour for a stronger minty syrup. Taste after 20 minutes and decide. (If you prefer a very intense flavor, steep longer but avoid overly bitter extraction.)
4) Finish & strain
After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof bowl or measuring cup. Press the leaves lightly with the back of a spoon to extract remaining syrup (don’t press hard or you’ll get bitterness).
Stir in 1 teaspoon vanilla extract and 1 tablespoon lemon juice if using. Lemon juice brightens flavor and helps preservation.
5) Cool & store
Let the syrup cool to room temperature, then transfer into a clean glass jar or bottle. Seal tightly and refrigerate. Chill before using.
Variations & uses:
Chocolate-mint syrup: Add 1–2 tablespoons unsweetened cocoa powder to the sugar before dissolving, whisk thoroughly; steep as above for a chocolate-mint syrup (excellent for hot chocolate).
Spiced peppermint: Add 1 small cinnamon stick while simmering, remove with the leaves when straining.
Alcoholic/boozy syrup: Substitute 1/4 cup of the water with light rum for an adult syrup (reduce refrigeration time and label clearly).
Low-sugar: Use erythritol or allulose per manufacturer’s conversion; texture and freezing behavior differ.
Peppermint extract boost: If you want an extra pop, add 1/4–1/2 teaspoon peppermint extract at the end — a little goes a long way.
Common uses: Peppermint latte, iced coffee, milkshakes, cocktails (e.g., mojito-style twists), drizzle on ice cream, fold into whipped cream, or stir into herbal tea/hot chocolate.
Storage & shelf life:
Refrigerator: 2–3 weeks in a sealed glass container.
Freezing: Pour into ice cube tray and freeze; each cube is ~1–2 Tbsp and will keep months. Thaw as needed.
If syrup develops off-odor, cloudiness beyond normal, or mold — discard.
Quick recipe card (condensed):
Water 1 cup | Sugar 1 cup | Fresh peppermint 1 cup | Vanilla 1 tsp | Lemon juice 1 Tbsp
Heat water + sugar to dissolve. 2. Remove from heat, add leaves, steep 20–60 min. 3. Strain, add vanilla & lemon, cool. 4. Bottle & refrigerate.
Concluding remarks:
Making peppermint syrup at home is one of those quick and easy kitchen renovations that feels elegant. It allows you to customize sweetness and strength while providing a rich, fresh mint flavor without any artificial aftertaste.
To suit your tastes, start with the basic recipe and adjust the steep time or add a little extract. If you have an excess of peppermint in your garden, this is a fantastic way to use it to brighten winter drinks or chill summer mocktails.